Topping recipe

Garden Focaccia

Name: Garden Focaccia (topping recipe)
Yield: 1 pan
Cuisine: Italian
Ingredients: 120g Extra-virgin olive oil; 6g Fresh rosemary, leaves stripped and chopped; 9g Garlic cloves, lightly crushed; 3g Fine sea salt; 1g Red pepper flakes; 60g Mini sweet peppers, sliced into rings (3–4 peppers); 40g Red onion, thinly sliced into half rings (¼ small onion); 80g Cherry tomatoes, halved (about 10 tomatoes); 8g Fresh chives and parsley (stems and leaves) (a small bunch); 25g Black olives, halved (8–10 olives); 3g Flaky sea salt (¾ tsp)

Rosemary–garlic oil, Mini sweet peppers, sliced into rings, Flaky sea salt. Scaled for 1 pan.

1 panFocaccia18×13"Rosemary–garlic oil

Build each pan

After the dough is shaped

1pan

Pan size

base

Rosemary–garlic oil

¼ cup60 g

Toppings

Mini sweet peppers, sliced into rings

3–4 peppers60 g

Red onion, thinly sliced into half rings

¼ small onion40 g

Cherry tomatoes, halved

about 10 tomatoes80 g

Fresh chives and parsley (stems and leaves)

a small bunch8 g

Black olives, halved

8–10 olives25 g

Finishing

Flaky sea salt

¾ tsp3 g

Make the base

Scaled for 1 pan · 1 batch · Base recipe →

Warm the oil, rosemary, garlic, salt, and optional pepper flakes in a small saucepan over the lowest heat for 8–10 min, until the garlic turns pale gold and the oil smells strongly of rosemary. Do not let the garlic brown — it will turn the whole batch bitter. Cool to room temperature, then lift out the garlic and leave the rosemary in. Keeps refrigerated 1 week; bring back to pourable before using.

Extra-virgin olive oil

120 g

Fresh rosemary, leaves stripped and choppedAbout 4 sprigs

6 g

Garlic cloves, lightly crushedAbout 3 cloves

9 g

Fine sea salt

3 g

Red pepper flakesOptional

1 g

Put it together

Once the sauce is made, for each pan

BeforeDimple the dough and brush the herb oil over it, letting it pool in the wells.
BeforeArrange the vegetables as flowers: chive stems, parsley leaves, pepper rings and tomato petals. Press each piece in firmly.
AfterScatter the flaky salt and brush a little more oil over the vegetables so they shine.

Shopping list

For 1 pan

Extra-virgin olive oil120 g

Fresh rosemary, leaves stripped and chopped6 g

Garlic cloves, lightly crushed9 g

Fine sea salt3 g

Red pepper flakes1 g

Mini sweet peppers, sliced into rings60 g

Red onion, thinly sliced into half rings40 g

Cherry tomatoes, halved80 g

Fresh chives and parsley8 g

Black olives, halved25 g

Flaky sea salt3 g

Pair with

Make a focaccia dough to match. The calculator opens with focaccia pre-selected — pick pan size and proof time next.

Open dough calculator →